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Brown rice and vegetable salad with basil dressing

  • 0:15 Prep
  • 0:02 Cook
  • 2 Servings

Ingredients

  • 200g leftover roast beef, thickly sliced
  • 2 onions, cooked, cut into halves
  • 250g packet 90-second brown rice
  • 1 zucchini, halved lengthways, sliced
  • 125g cherry tomatoes, halved
  • 1/2 yellow capsicum, thinly sliced
  • 2 teaspoons wholegrain mustard
  • 1 1/2 tablespoons red wine vinegar
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh basil leaves, finely chopped
  • Basil leaves, extra, to serve

Equipment

  • microwave

Method

  • 1
    Microwave rice following packet directions. Transfer to a bowl. Stir in zucchini. Cover. Stand for 5 minutes.
  • 2
    Add sliced beef to rice mixture with onion, tomato and capsicum.
  • 3
    Combine mustard, vinegar, oil and basil. Add to rice mixture. Toss well to combine. Season with salt and pepper to taste. Top with basil leaves. Serve.

Source: taste.com.au

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